Vegan Guac Lover's Burrito Bowl

🥘 Ingredients

• Mexican Spice Blend
  2 tbsp
• black beans
  2 unit
• black pepper
• blue corn tortilla chips
  3 oz
• brown rice
  2.5 c
• cilantro
  ½ oz
• cooking oil
  1 tbsp
• cremini mushrooms
  8 oz
• garlic powder
  1 tsp
• guacamole
  1/2 c
• jasmine rice
  1 c
• lime
  1 unit
• olive oil
  1 tsp
• red onion
  2 unit
• salt
• sugar
  ½ tsp
• turmeric
  1 tsp
• white wine vinegar
  5 tsp

🍳 Cookware

• small pot
• small microwave-safe bowl
• plastic wrap
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice half the red onion ; dice remaining half. Cut onion slices in half crosswise. Zest and quarter lime . Roughly chop cilantro . Thinly slice cremini mushrooms (skip if your mushrooms are pre-sliced!).

   red onion: 2 unit, lime: 1 unit, cilantro: ½ oz, cremini mushrooms: 8 oz
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add ½ tsp turmeric (1 tsp for 4 servings); cook until fragrant, ⏱️ 30 seconds . (Be sure to measure the turmeric; we sent more.) Stir in jasmine rice , ¾ cup water (1½ cups for 4), and a big pinch of salt . Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. **Swap in brown rice for jasmine rice. Use 1¾ cups water (3½ cups for 4 servings); cook for 20-25 minutes. (Save jasmine rice for another use.)**

   cooking oil: 1 tbsp, turmeric: 1 tsp, jasmine rice: 1 c, salt, brown rice: 2.5 c
3. 

   3

   Meanwhile, in a small microwave-safe bowl , combine sliced onion, half the white wine vinegar , ¼ tsp sugar , and a pinch of salt (use all the vinegar and ½ tsp sugar for 4 servings). Cover with plastic wrap ; microwave ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.

   white wine vinegar: 5 tsp, sugar: ½ tsp
4. 

   4

   In a second small bowl (medium bowl for 4 servings), combine guacamole , half the cilantro, juice from one lime wedge (juice from two lime wedges for 4), a drizzle of olive oil , and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a thick drizzling consistency. Taste and season with salt and black pepper if needed.

   guacamole: 1/2 c, olive oil: 1 tsp, black pepper
5. 

   5

   Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms in an even layer and cook, undisturbed, until lightly browned on one side, 2-3 minutes. TIP: Add another drizzle of oil if pan looks dry. Add half the Mexican Spice Blend (you'll use the rest later), salt, and pepper; cook, stirring occasionally, until mushrooms are browned and crisp, 3-4 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   Mexican Spice Blend: 2 tbsp
6. 

   6

   Heat a large drizzle of oil in same pan over medium heat. Add diced onion, half the garlic powder (all for 4 servings), remaining Mexican Spice Blend, and a big pinch of salt and pepper. Cook, stirring, until softened and fragrant, 2-3 minutes. Add black beans and their liquid; cook, stirring, until liquid is mostly absorbed and beans are saucy, 2-3 minutes more. Remove from heat; taste and season generously with salt and pepper.

   garlic powder: 1 tsp, black beans: 2 unit
7. 

   7

   Fluff rice with a fork; season with salt and pepper. Divide rice between bowls. Top with mushrooms and beans in separate sections. Add pickled onion (draining first) in a pile. Drizzle with guacamole sauce and sprinkle with remaining cilantro. Serve with blue corn tortilla chips and remaining lime wedges on the side.

   blue corn tortilla chips: 3 oz